Kasha with Wild Mushrooms
12
Points®
1 serving
Items
Garlic
2 clove(s), minced
Onion
½ small, chopped
Olive oil
2 tsp
Mushrooms
¼ cup(s), shitake
Mushrooms
¼ cup(s), baby portabello
Oyster mushroom
1 small
Ground oregano
3 tsp, freshly chopped
Vegetable broth
1 cup(s), low-salt variety preferred
Uncooked kasha
⅓ cup(s)
Part skim mozzarella cheese
1 oz
How to Prepare
Sauté garlic and onion in olive oil until tender. Add mushrooms and oregano and season to taste. Add 1/4 cup vegetable broth and oregano and simmer. Pour 1 cup vegetable broth into a pot and bring to a boil. Add kasha and reduce heat. Simmer until cooked. Serve kasha topped with vegetables and shredded cheese.
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